The ammonium bicarbonate is a white powder used as leavening agent and is added to many different types of crispy baked goods, such as puff pastries, flat breads, crackers, biscuits and others. During the baking process, an ammonia aroma might be present, but it will not remain and will not be noticed when the baked goods are eaten. The result achieved when using ammonium bicarbonate is a light, airy, crispy, and somewhat fluffy baked good. Today, we have replaced with the baking powder or baking soda.
Ammonium bicarbonate is activated when added to a mixture of pastry or dough and warmed at room temperature or baked in the oven, since heat is the catalyst that activates the chemical reaction and causes the gases. The chemical reaction releases a gas (ammonia) that causes the baked goods to rise.
Store it in an airtight container, like a glass jar with lid. When storing it in a cool and dry place, it can be preserved for years. When a recipe suggests using ammonium bicarbonate, you can replace it with equal amounts of baking powder if necessary. To check if it is still active, add a tablespoon of ammonium bicarbonate to glass of lemon juice or vinegar and check if it fizzes. If it does not, it is out of date.